Yesterday we talked about homemade pesto sauce and how it changed my life. Today I thought I’d share one of my favorite uses for the sauce – pesto chicken pasta salad. Aside from it being absolutely scrumptious, guess what the best part is?
This is a five-ingredient recipe. Let me offer full disclosure and say up front that one of those ingredients is the pesto sauce, which of course has other ingredients. But you made the pesto yesterday, right, so the flavors can mingle? So today it counts as just one ingredient, and that makes this recipe extra easy.
Another great thing about the pesto chicken pasta salad is that it can be served hot or cold. We usually eat it hot when we first make it, and then cold for leftovers. If I’m taking it to a party, I make it the night before and have it ready to go in the fridge. Regardless of where you serve it, it’s a bright, light dish just perfect for spring and summer.
- 1 box of pasta (I like to use farfalle/bow-tie pasta)
- Pesto sauce (homemade or store-bought)
- 1 chicken breast, cooked and shredded
- Feta cheese, crumbled
- Chopped walnuts
- Cook pasta according to instructions on the package. Drain the pasta and transfer it to a large bowl.
- Combine the pasta with the pesto sauce, mixing well so all pasta pieces are evenly coated.
- Mix in the cooked, shredded chicken breast.
- Store in refrigerator or serve immediately, topping with crumbled feta cheese and chopped walnuts.